Wednesday, 3 April 2013

Aam Papad [Mango layered jelly]-Dehydrated Mango Pulp

Mango season is here....so is ample sunlight .We in India, are blessed with sunlight all through the year..mostly...except rainy days...but the crisp ,neat cut sunlight of the summer is the best for dehydrating foods.Make hay while sun shines...Or...make fruit leather while sun shines :)What we miss in Mumbai ,is the balcony /backyard space for growing whatever you want/drying whatever you want! But we do manage ,by making the best of what we have.I use the little space by our window...a little squeeze for comfort ,but well..I manage.The method is very easy and all it asks for is some patience ...the aroma drives you crazy,the temptation to take nips off the drying pulp is hard to fight!! This is the sweet version of the aam papad.My next lot is the khatta meetha one...salty and sweet and a hint of spice.Shall post the pictures and recipe once i get them ready.

Adding 2 pods of Cardamom (elaichi) to this aam papad recipe recipe will enhance the taste further Suchitra. You can even add a little bit of Kala Namak, Kali mirchi and some ginger powder to give it a spicy taste.